Sea Bass Fillet With Peppers

Preparation:

Preparation: Cut the sea bass fillets into pieces of uniform size, place them in a deep plate, season them with the necessary salt, a grind of pepper, the minced garlic and two tablespoons of olive oil and leave them to rest, covered, for a couple of minutes. In the meantime, divide the peppers in half, remove the seeds and the internal white membranes, wash them, dry them, finally cut them into large pieces. Also clean the chilli and spring onions, then finely chop the former and reduce the latter into thin slices. Heat the rest of the oil in a large frying pan and fry the chopped chilli pepper and spring onions for a few minutes over low heat. Add the pepper flakes and the fish fumet and cook for 15 minutes, then remove the pepper pieces and keep them warm. Put the sea bass fillets in the pan and brown them on both sides for a couple of minutes, then add the peppers, sprinkle with the chopped herbs and leave to flavor for 2-3 minutes. Serve hot. --- ADVICE. The delicate flesh of the sea bass and the intense flavor of the peppers and hot peppers form an appetizing and unusual combination, whose perfect success essentially depends on the proportions of the various ingredients: it is essential that the strong tastes of the vegetables and spices do not overwhelm the delicate taste of the fish but harmonize with it.